Apple-Cranberry Two Bite Pies

I hope everyone had a great day. I am already looking forward to the weekend and the fun it has in store!...And I am feeling very happy that we have made it halfway through the week.

Here is just a quick recipe share for your Wednesday evening:

Apple-Cranberry Two Bite Pies

I made these adorable bite sized pies two Thanksgivings ago and they have become a family favorite. We always make ours with cranberry and apple, but I think you could easily add nuts or any other dried fruit. With Thanksgiving just around the corner I got an early craving and whipped some up tonight…they are relatively quick and easy! Hope you enjoy them as much as my family does!

What you will need:

ü 2 medium tart apples, peeled, cored, and finely chopped

ü ½ cup dried cranberries, finely chopped

ü 4 tablespoons sugar

ü 2 teaspoons cinnamon

ü 1 tablespoon orange juice

ü 1 (14.1 ounce) package refrigerated piec crust

ü Egg wash (1 egg plus two tablespoons milk)

To get from A to B:

ü In a medium bowl stir together the first five ingredients, and set mixture aside

ü Dust your workspace with flour. Unroll one of the piecrusts and use the rim of a cup to cut 12 (2 ¾-inch) rounds. Gently press each one into a well of a mini muffin tin. Fold any excess dough over the well’s rim. Repeat with second piecrust.

ü Heat the oven to 375 degrees. Gather the dough scraps and roll them out to a ¼-inch thickness. Use a knife to make holiday shapes or strips for a lattice top. Arrange the dough pieces on top. Seal the edges of the lattice tops using a toothpick.

ü Brush the tops of the pies with egg wash. Bake them until the flling begins to bubble and the crust turns golden brown, about 15 minutes. Let cool in the pan and then serve! Yum!

Enjoy!